Sweet mango chutney chicken with steamed rice

Sweet mango chutney chicken with steamed rice

Ingredients (serves 2)

  • 2 free range skinless chicken breasts
  • 100 gr jasmine rice
  • 250 gr baby leaf spinach

For the marinade

  • 2 garlic cloves, minced
  • 2 tbsp light soy sauce
  • 3 tbsp sweet mango chutney
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped chives
  • 1 tsp Thai 7 spice
  • 1 tsp tomato puree

How to:

  1. Combine the marinade ingredients reserving a few chives.
  2. Slash the chicken breasts and place them in a non metallic bowl. Pour the marinade over the chicken combine well and allow to marinate for 30 min.
  3. Cook the rice according to the pack instructions.
  4. Meanwhile, heat a pan until hot, reduce the heat to medium, add the chicken and cook for 15 min, turning and basting frequently until cooked through.
  5. Heat a wok or large nonstick frying pan, and add the spinach with a splash of water. Add 1 tbsp of soy sauce and stir fry for 2 min until tender and wilted.
  6. Serve with the reserved chives scattered on top and enjoy!


  1. I love mango chutney and I’m currently trying to find a good recipe to make it from scratch. It pairs tremendously well with the chicken and jasmine rice. Great recipe Myrto.

  2. Love recipes having fruit. The chicken must be wonderful with the chutney.

  3. chicken with mango… interesting! 😀